More terrifying than the Starscourge, if you ask Noct. Refreshing and delicious, if you ask literally anybody else.
Active cooking time: 15 mins. Total cooking time: 30-40 mins. Serves 6-8
Ingredients:
2 tbsp olive oil (30mL)
3 cloves garlic, minced
1 white onion, diced
½ tsp paprika, or to taste (1g)
(optional) ½ tsp cayenne powder, or to taste (1g)
4 cups vegetable broth (960mL)
2 medium-large sweet potatoes
3 bunches baby bok choy or 1 large bunch bok choy
1 large bunch enoki/enokitake mushrooms
1 can coconut milk, 12-14 oz (340-400g)
12 oz oyster mushrooms (340g)
salt and pepper, to taste
1-2 handfuls pea sprouts
Prep onion and garlic. Separate the bok choy between the whites and the greens (set the greens aside with the pea sprouts), making sure to cut into bite size pieces if necessary. Peel and cube the sweet potato (set aside with bok choy whites). Rinse and cut away the root portion of the enokitake, and rinse and cut any tough stems on the oyster mushrooms.
Heat the olive oil in a soup pot and cook the garlic and onions until they begin to turn translucent. Add in the paprika and (optional) cayenne to coat the onions and garlic, and slowly whisk in the vegetable broth. Add in the sweet potato and bok choy whites and bring to a boil. Turn down to a simmer for 5-10 minutes (you don’t want your sweet potato to be too soft just yet!).
Add in the coconut milk and mushrooms and bring to a boil one more time before allowing to simmer for 5 minutes. Adjust the broth with salt, pepper, paprika, and cayenne, to taste. Add the pea sprouts and bok choy greens to wilt. Serve immediately. Enjoy!
Creator: mymainisacook (Tumblr) | brilunart (Twitter) | brilun (DA)
Source: https://mymainisacook.tumblr.com/post/159012789270/ffxv-veggie-medley-stew